Harissa Turmeric Coconut Curry With Chicken and Mango

25 Oct 16 / Pete

Oh my, oh my…every so often I decide to try a few ingredients together that I haven’t before to see what I can come up with. Sometimes it teaches me to never again mix certain ingredients, but this new recipe is one I will be keeping in my recipe book!

Taking influence from all around the globe, with lime leaves (Asian), turmeric (Indian), and harissa (North African), this fusion curry is one you have to try.

I have leftovers for tomorrow! Get in!

Ingredients (Enough for 2)

2 chicken breast fillets (diced)

200g tinned tomatoes

1 can of coconut milk

2-3 heaped tsp turmeric

2-3 heaped tsp ground harissa

Handful of fresh basil

Handful of lime leaves (diced finely)

2-3 peppers (diced)

Salt & pepper

Mango

How to cook these delicious ingredients

Preheat your oven to roughly 220c

Dice your chicken, peppers and lime leaves

In a large ovenproof dish, add all of your ingredients except for the mango and a little bit of the basil (save to garnish)

Pop it in the oven for roughly 20 minutes and hey presto! It is done and ready to serve with slices of your mango and that final garnish of chicken

I cooked it the night before and took this to work to reheat and served it with some wholegrain rice. You could easily swap the rice for couscous or just have a bowl with some yummy wholemeal pittas.

This dish is tasty and simple and with some colder days coming as we approach Winter time, this will put a smile on your face as you warm up nicely!

Spice tip – If you need a little more kick, simply add more harissa to the dish. Alternatively, if there is a little too much fire in the belly, add some Greek yoghurt to the mix to cool it down again.

Thanks for reading the recipe guys and girls, and as always, your comments are most appreciated!